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Zurich Herald, 1955-07-14, Page 6TABLE "T e1awA Ancirews. It seems as though every year gating outdoors becomes more popular -- not only at regular /picnics but in back gardens and atios as well. According to eanor Richey Johnston, writ - ,111,1g about such matters in The Christian Science Monitor, a °'cook - and - serve-in-the-skillett" ,gain dish is one of the easiest to serve to your outdoor gath- airing. Here are some such dishes which may be served over rice, noodles, spaghetti, toast or on buns, * * * Curried meats are always thpopular for skillet cooking, In is recipe beef, pork, or veal tansy be substituted for the Iamb if you prefer. CURRIED LAMB 2 pounds lamb shoulder or neck 4 tablespoons flour y4 cup butter rt cloves garlic, minced 4 large onions, sliced 4 small apples, cored, pared and chopped 4 tablespoons curry powder 4 tablespoons brown sugar 4 tablespoons raisins 2 tablespoons Worcestershire sauce 2 lemons, sliced 4 tablespoons shredded coco- nut cup broken walnuts 4 teaspon grated lime peel 1 tablespoon salt Cut meat in 2 - 3 - inch a quares. Dredge with flour. Melt butter in large saucepan. Add meat, garlic and onions, and brown lightly, stirring con- stantly. Add apples and curry powder and cook 5 minutes more. Add 2 cups water and all remaining ingredients. Bring to a boil. Reduce heat and simmer 1 hour, or until meat is tender. $reves six. Note: add almost • any leftover vegetable during last 10 minutes of cooking, if desired. * If you have leftover chicken, here is a dish for it with an Oriental flavor. Serve it over crisp noodles. To prepare these, place a small amount of fine, •uncooked noodles in a fiat - •bottomed wire basket and fry ht deep, hot fat (365° F.) until golden brown (about 2 min- utes). Four ounces of noodles will be needed. Drain and sprinkle with salt. CHICKEN CANTON 3/4 pound bacon Sia cup chopped celery 34 cup chopped onion cup slivered almonds teaspon salt 1 cup chopped, cooked chicken 1 tablespoon cornstarch I4'r/ cups pineapple juice and water 1 tablespoon soy sauce 1 teaspoon lemon juice 1cup cooked julienne carrots 34 cup pineapple chunks Fry bacon until crisp; dram on al)sorbent paper. Pour off all but 2 tablespoons drippings from skillet. Add celery, onion, and almonds, and brown light- ly. Add salt, then chicken, Com- bine cornstarch with pineapple juice and water, soy sauce and lemon juice, mixing until well blended. Add to chicken mix- ture in skillet, cooking until thickened, stirring constantly. Stir in carrots and pineapple chunks. Cover. Reduce heat and simmer 15 minutes. While chicken mixture is simmering, prepare noodles as described above. Serves 4. If you'd like to bring an old- time dish from the pages of history to your modern patio, try the Stroganoff pictured. Once this dish simmered on Russian cook stoves in the days of Tolstoy. Later it graced Eu- ropean dinner tables — and now it may grace yours. Serve it as sandwiches on buns, if you like, or over rice for a sit-down meal. Use 10 sandwich buns for this amount of Stroganoff. SKHLLET STROGANOFF 2 tablespoons butter ?n. chopped onion 1 teaspoon finely chopped garlic 1 pound ground beef 2 tablespoons flour 1 teaspoon salt 34 teaspoon each, paprika and nutmeg 3 cup chopped, cooked mushrooms 1 can condensed cream of mushroom soup 1 cup sour cream • Melt butter in skillet; add onion, garlic and ground beef, and saute until browned. Com- bine flour, salt, paprika and nutmeg; sprinkle over meat mixture; blend. Add mush- rooms and mushroom soup. Simmer 10 minutes over low heat. Pour sour cream over top. Cover and simmer 5 minutes longer. If used for sandwiches, use 3k cup for each bun. * * * •SPANISR PORK SKILLET 6 pork shoulder chops Vs inch thick (or 1i/a lbs. diced pork shoulder) 1 cup sliced onion 21/2 cups cooked tomatoes 3/ eup diced green pepper , pr's cup diced celery ifs teaspoon chili powder Ph teaspoon salt % teaspoon pepper 1 teaspoon sugar 1 tablespoon flour. IN COOL CUSTODY — Guard Richard Thomas gives himself up to "Odd Mar. Snow," who keeps cool despite the 90 -plus degree sometimes recorded in Los Angeles. Snowman, sponsored by the Water Resources Authority, is kept under constant refrigera- tion. He reminds Angelinos who visit the Museum of Science and Industry of the importance of winter weather in the moun- tains to their water supply. SLOW DROPPER-- A new type of parachute is demonstrated by Stiles T. Burke, left, of the Radioplone Company. Called a Rotafoil chute, it rotates from a low -friction swivel. Centri- fugal force flares out the skirt, causing much greater drag and increased stability. A four -pound Rotafoil can handle a falling object weighing 6000 pounds, the makers say. The chute is not intended for human escape, but for slowing down fast - landing planes and dropping supplies with greater stability and accuracy. Assisting in the demonstration is Marilyn Carter. 2 tablespoon water Brown pork in skillet; add onion and brown. Add remain- ing ingredients, except flour and water. Cover; cook slowly 1 hour. Make smooth paste of flour and water. Stir in tomato mixture; stir until •thickened. Cover and simmer 5 minutes. Serves 6. * * * And, in conclusion, let me say that even if you don't go in for outdoor eating, there's no reason why you shouldn't enjoy these fine dishes indoors! Es This The World's" Most City? Should you ever visit Denver, Colorado, and chance to drop your wallet within sight of one of the city's bon or girls, you needn't worry. You can be dead sure it will be returned to you with its contents intact. For Denver, you see, is one of the most honest cities in the world. Most of its youngsters belong to its unique Honesty Club, members of which are pledged to return anything they find and to act always with scrupulous honesty in all cir- cumstances. Those who find money and return it receive a gold pin from the club in recognition of their honesty, plus a brand new bank book filled with a one dol- lar deposit. One ten -year-old girl .who found a pocket -book on a Den- ver bus questioned verybody seated there in efforts to find the owner. There was no claim- ants, so she opened it, found the owner's address, and 'phoned him at once. She got her gold pin. An urchin who found a wal- let in a gutter traced the owner after two days. He, too, quali- fied for a gold pin. Every year the holders of gold pin awards gather for a banquet in one of Denver's plushiest hotels. They are fed royally and are addressedby famous personalities who con- gratulate them on their honesty, TOMS NOT FORGOTTEN — Tom Sawyer and Huck Finn still float down dreamy rivers as small (boys relive their legendary adventures. Reddy to shove off for cn good, old-fashioned session ec; rafting on Peachtree Creek are, from left: Luke Curtis, 8; Jimmy Geisler, 6, and brother Bill, 10. The boys' pet pooch is serving es pilot. .COAL MINE EMPLOYEES 13,278 of the 18,050 persons employed at coal mines last year worked underground. The 4,772 surface employees worked an average of 237 man -days during the year, while under- ground workers averaged 191 man -days. Enough Was Plenty Kid Broad was a tough little fighter who was famous for his ability to take punishment. He was often knocked down by an opponent, but there was 110 one who could keep him down. Whenever he hit the canvas, the Kid used to give himself a sort of pep talk, audible to many sit- ting at ringside, "Come on, Kid," he used to say. "Get up! You mustn't get yourself knocked out. Take a beating if you have to, but don't get knocked out. Your father back in Cleveland wouldn't like it!" And with those words, Kid Broad used to stag- ger to his feet and go on with the fight. One day, however, the Kid was matched with Auxelio Herrerra, reputed t0 be the hardest hitter in the lightweight division. The first blow of the fight was a ter_ rific smash to the jaw landed by the Mexican and Kid Broad went down. Badly shaken, he groped on all fours and began to mumble his usual pep talk to himself. "Come on, Kid, get up. Your father in Cleveland wouldn't like it if you lost this fight." Kit broad staggered ato his feet and walked into another terrific blow. Again he went down. And again he talked him- self to his feet. The Kid took a terrible beat- ing through the first four rounds of the fight. The fans marveled at his staying power. In the fifth round, the Mexican landed the hardest blow of the fight. Down went the Kid. Weakly he rolled and raised himself to one knee, mumbling through bloody lips, "Get up, Kid, get up." As the fans held their breath, the Kid started to get up. But just as it seemed that he was going to make it again, he flopped back to the canvas, put a hand under his head like a pillow, and shouted angrily, "To heck with the old man in Cleveland! This crazy guy will kill me if I get tip again!" Bread: Average factory selling price was at an all-time high of 10.6 cents a pound in 1952, nearly five cents more than in 1945, ever double the 1939 price. 1-kto Can 1 ? Q. How can I reumove Ink stains from mahogany? A. Put 4 or 5 drops of v i tae in a teaspoonful of water. Dip a feather into this solut•iora and touch it to the stain. .As soon as - ink disappears rub immediately with a cold wet cloth to a nicl leaving a white spot, Q. How tan I give a mirray.r a thorough cleaning? A. Rub with thin, cold starch over the glass, or a thin paste of powdered whiting and water. Allow it to dry and then rub off gently with tissue paper or a sOft cloth. Q. HOWcan I keep an omelet from collapsing? A. An omelet will not col- lapse if a pinch of powdered sugar and a pinch of corn starch: are beaten in with the yola.s of the eggs. Q. Bow can 1 prevent 'Cur- ling of custards? A. If custards are baked i.ll too hot an oven they will curdle. This will also be the resra_t if too much sugar is used in the recipe. Bake in a moderate cool oven, placing the dish of-cuard in a pan of water. Q. How can I easily remove corks from mucilage bottles? A. The cork of a glue or mu- cilage bottle can be ren_o?'ed without the least difficulty the next time wanted if it is ri,:'s?3ed with a little lard. Q. How can I remove cod liver oil stains from fabric?. A. Sponge freely with car- bon tetrachloride and then wash in warm soapsuds. This should be done as soon as possible. Q. How ean 1 make a ghee that will stick paper or dont to metal, wood, or glass and leave no stain? A. By dissolving 3. table„ aoon- ful of ordinary gelatin in 2 to 21/2 tablespoonfuls of boiling water, Boil a few minutes and then add a little augar whiles still hot. Q. How can 1 make ars actin stain? A. Mix 1 quart of boiled Lin- seed Oil, 1 quart of turpentine; I pint of whiting, and 1 _t1ve1 tablespoonful of raw sienna. hat Is The Future Of "Theatre" idevisioni By Dick Kleiner NEA Staff Correspondent New York—At the moment, there's a lot of sound and fairy about pay -as -you -see television. But hardly a word is being spoken or written about another offshoot of TV which could, in the long run, have an even more profound effect on the whole structure of the amusement business. That is theater television. And there's a good reason why there is little in the way of prtblic de- bate about it — it doesn't need FCC approval. It is already here, it is being used, its potential is recognized. There's just one little thing standing in its way — public acceptance on a big scale. And there are those who say the public acceptance will come. Among this group is, of course, the chief spokesman and chief proponent of theater TV, Nath- an L. Halpern, president of The- ater Network Television, more comfortably known as T -N -T, Here's liow theater TV works: an event is televised to a net- work of movie theaters. The pic- ture is projected on a movie - sized screen, The audience buys its way into the theater, as they do to see a movie. The theater owner pays a percentage of his take to the television people. That's all there is to it, u * * The disadvantage is obvious— will the people go out to a the- ater to see television? "Yes," says Halpern, "if the attraction is good enough," And he has past evidence to prove his point. T -N T has tele- vised many title fights, blacked - out on home TV. The Marciano- Coc'kell fight, for example, was theater -televised. And, while fan from a howling success, more people saw•it in the 83 theaters that carried it than were in Safi Francisco's Kezar Stadium. And the price's weren't cheap—they ranged from $2 to $5 per bead. "Some people, Halpern says, "would rather watch in a thea- ter than in the stadium. It's like being on the 50 -yard line. It's often much better than in the stadium—you can be blocks away there." One interesting psychological development is that people watching on a theater TV screen willoften react as though they were there in person. At theater casts of the opening night of the Metropolitan Opera, there were shouts of "Bravo." And fight tans found the theatereast of the Mar- ciano-Cookell bout so exciting they began to yell and boo and shout "Stop it" just ea the fame at Kezar Stadium did. Halpern sees theater TV be- coming a part of a new kind of double -feature for movie thea- ters. "Nowadays," he says, "the movie theatres aren't producing enough pictures for the double - features houses. Already, the theater owners are crying for more product. I see a time when every day we'll put on a vaude- ville show, with only the top names, and televise it to theaters all across the country. They'll - program one top Hollywood film, with our variety show as a sec- ond feature." This isn't as far-fetched as it might seem. Already, Halpern's company has 112 theaters equip- ped for receiving telecasts with another 50 mobile units avail- able for other theaters. And the vaudeville and actors' unions have discussed this plan and found it workable. * * 'Some nights theaters 'night show full-length Broadway plays —unexpurgated versions, which home TV can't show—and some nights title fights and some the opera and some other top sports events. And, Halpern says, the people will come because "they like to go out once in a while and, too, the picture is so much larger than that they get at home." In fact, he gets a big kick out of TV set manufacturers ai er°- tising 2r1 -inch sets as 'giant screen," The smallest t'heate_ TV screen is 12 by 15 feet. And most are. much• larger The FCC has no jurisd_otion over theater TV because this is transmitted over private wires,. leased from the phone con_: any. The FCC just controls publicly - owned channels, So, Ha'_nern points out, "Theater TV doesn't take away free TV from any- one.' * * * More theaters are expected to equip their projection booths with TV machines as soon a:3 the cost comes clown. Current°,', it will run a theater between$15,- 000 and $20,000 to get ready. That's expected to drop eoon, with mass pro':ucticn o:f I' ejec- tors. One 'or two probrerazs stir, aare- sent themselves—on an G ioor event, like a summer title :-ght, there's the weather to tort eider. The contract nowadays reads for seven clays,, in case of pos:. 0ne- ments. Then there's the pr.olenr. of line failure which, 3:a:._tern says with a quiet rap -on- sod, so far hasn't happened. "But the only thing we could cio," he says. "is give ever-':sady their money back." And that'; the theater T': pic- ture now. Give it a few ?ears, and it may change the wheaa en,a, tertainment p--ture, NIGHT AT THE OPERA: Opening night at the Met, as televis:s4 on neighborhood theatre screen, had audience shouting ''13rovo."'